If you’re someone who loves the cozy, earthy flavors of mushrooms paired with fresh herbs and a tangy hit of goat cheese, then you’re absolutely going to adore this Mushroom Herb Pizza with Goat Cheese Recipe. I’ve made this pizza countless times and it always turns out beautifully—crispy crust, melty mozzarella, creamy goat cheese dollops, and that shimmering freshness of herbs. Stick with me, and I’ll share all my best tips to get it just right in your own kitchen.
Why You’ll Love This Recipe
- Fresh Herb Flavor: The thyme and oregano bring a bright, aromatic lift that makes this pizza anything but ordinary.
- Perfect Mushroom Blend: Using a mix of baby bella, shiitake, and oyster mushrooms creates layers of earthy depth you’ll notice in every bite.
- Creamy Goat Cheese: That tangy creaminess contrasts beautifully with the melty mozzarella and savory mushrooms.
- Simple Yet Elegant: You’ll find this recipe easy to prepare but fancy enough to impress guests or elevate a weeknight dinner.
Ingredients You’ll Need
The magic here is in the simplicity and quality of each ingredient. Once you get your hands on good pizza dough and a mix of fresh mushrooms, everything else just falls into place beautifully.
- Best Pizza Dough: Whether you make your own or buy a high-quality one, the dough is your canvas—make sure it’s fresh and elastic.
- Mixed Mushrooms: I love combining baby bella (cremini), button, shiitake, and oyster mushrooms to get a variety of textures and flavors.
- Fresh Thyme and Oregano: Use fresh herbs if you can—dried won’t give you that same fragrant punch.
- Kosher Salt: A good pinch here and there really brings out the earthiness of the mushrooms.
- Olive Oil: A versatile ingredient that helps sauté the mushrooms and adds a nice gloss to the crust.
- Fresh Lemon Juice: This brightens the sautéed mushrooms and keeps the flavors lively.
- Goat Cheese: I like using 1 to 2 ounces, crumbled—its creamy tanginess is a showstopper.
- Mozzarella Cheese: Shredded mozzarella melts perfectly to create that gooey, cheesy base.
- Chives: Finely chopped, they add a delicate oniony note as a finishing touch.
- Semolina Flour or Cornmeal: Essential for dusting your pizza peel—it prevents the dough from sticking and ensures a smooth slide onto the hot stone.
Variations
One of my favorite things about this Mushroom Herb Pizza with Goat Cheese Recipe is how easily you can make it your own. I often tweak it based on what’s fresh or what we’re craving that day.
- Add a Drizzle of Truffle Oil: When I want to take it up a notch, a quick drizzle of truffle oil right out of the oven makes this pizza super decadent.
- Swap Goat Cheese for Feta: If you prefer a saltier bite, feta works beautifully as a substitute.
- Make it Vegan: Use vegan cheese alternatives and olive oil-based dough for a plant-based twist.
- Add Caramelized Onions: I sometimes throw on some sweet caramelized onions for an extra layer of flavor that really complements the mushrooms.
How to Make Mushroom Herb Pizza with Goat Cheese Recipe
Step 1: Prepare and Rest Your Dough
Start with your dough—whether it’s from my Best Pizza Dough recipe or store-bought, you want it to be thoroughly rested and at room temperature. This makes it stretchy and easier to handle. I usually let mine rest for about 45 minutes after kneading—it’s a game-changer for that perfect crust texture.
Step 2: Sauté Mushrooms and Herbs
Heat a tablespoon of olive oil over medium-high heat in a skillet. Add your sliced mushrooms, finely chopped fresh thyme and oregano, plus 1/4 teaspoon kosher salt. Cook for about 5 minutes, stirring occasionally—you’re looking for tender, golden mushrooms with no liquid left in the pan. Turn the heat down low, add a splash of fresh lemon juice, and then remove from heat. This step really builds a lovely umami richness without sogginess.
Step 3: Preheat Oven with Pizza Stone
Place a pizza stone on the middle rack of your oven and preheat to 500°F. This high heat and hot stone are key to achieving a crispy crust. If you’ve got a pizza oven, awesome—it’ll only take about a minute to bake the pizza there!
Step 4: Stretch and Assemble the Pizza
Dust your pizza peel generously with semolina flour or cornmeal so the dough slides right off. Stretch your dough into a nice even circle—check out my favorite technique for stretching dough if you want to nail this. Brush a thin layer of olive oil over the surface, then layer on the mozzarella evenly. Spoon your sautéed mushrooms over the cheese, then crumble goat cheese on top. Finish with a sprinkle of chopped chives, some extra thyme sprigs, and a light pinch of kosher salt.
Step 5: Bake and Serve
Carefully slide your pizza onto the hot stone using the peel. Bake for 5 to 7 minutes until the crust is golden and cheese is bubbling and slightly browned. If you’re using a pizza oven, it might be as fast as 1 minute—so keep an eye on it! Slice it up and serve immediately for the best melty, chewy, herby magic.
Pro Tips for Making Mushroom Herb Pizza with Goat Cheese Recipe
- Dry Mushrooms Well: I always wipe mushrooms clean and dry them thoroughly to avoid soggy results.
- Don’t Overload Toppings: Keep toppings balanced so the crust stays crisp and doesn’t get weighed down.
- Use a Pizza Stone or Steel: This is the secret to a perfectly crispy, golden crust that oven trays can’t replicate.
- Let the Dough Rest Enough: If your dough is too cold or hasn’t rested, it’s hard to stretch and can shrink back during baking.
How to Serve Mushroom Herb Pizza with Goat Cheese Recipe
Garnishes
I love finishing this pizza with a few extra fresh thyme sprigs and a sprinkle of chopped chives for that slight crunch and fresh herbal bite. Sometimes, a drizzle of good-quality olive oil right before serving adds an irresistible shine and richness.
Side Dishes
This pizza pairs beautifully with a crisp green salad tossed in a lemon vinaigrette or even a simple bowl of roasted garlic-infused asparagus. On chillier nights, a warm bowl of tomato basil soup alongside is just dreamy.
Creative Ways to Present
For a dinner party, I sometimes slice the pizza into smaller, appetizer-sized pieces and arrange them on a wooden board with sprigs of fresh herbs scattered around. It not only looks rustic and inviting but also encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in foil or place them in an airtight container and store in the fridge. They keep well for up to 2 days, but honestly, my family usually devours it too fast for long storage!
Freezing
If I want to freeze the pizza, I fully bake it first, then cool completely before wrapping it tightly in plastic wrap and foil. It freezes well for up to a month. When ready to eat, thaw in the fridge overnight.
Reheating
To reheat leftovers, I pop slices onto a baking sheet and warm in a 375°F oven for about 8–10 minutes. This method keeps the crust crisp without drying out the cheese.
FAQs
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Can I use dried herbs instead of fresh for the Mushroom Herb Pizza with Goat Cheese Recipe?
While dried herbs can work in a pinch, fresh thyme and oregano truly make a noticeable difference in flavor and aroma in this recipe. If you only have dried, use about one-third of the amount and add them earlier during cooking so they soften and release flavor.
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What kind of goat cheese is best for the pizza?
I recommend using a soft, fresh goat cheese that’s mild and creamy rather than a aged, crumbly kind. This melts nicely on the pizza and complements the mozzarella beautifully without overpowering the mushrooms and herbs.
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How can I make the crust crispier?
Using a preheated pizza stone or steel is key for a crispy crust. Also, brush the dough lightly with olive oil before adding toppings to create a moisture barrier that helps keep it crisp during baking.
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Can I prepare the mushroom topping in advance?
Absolutely! You can sauté the mushrooms with herbs and lemon juice a day ahead and store them in the fridge. Just warm them slightly before assembling the pizza to avoid chilling the dough too much.
Final Thoughts
This Mushroom Herb Pizza with Goat Cheese Recipe really holds a special place in my weeknight rotation and always impresses whenever I serve it. The balance of earthy mushrooms, fresh herbs, and creamy goat cheese on a crisp crust brings such delightful comfort and elegance all at once. I hope you give it a try—you might find it becomes one of your go-to favorites too. Let me know how it goes, and don’t hesitate to experiment with the herbs or cheeses to make it uniquely yours!
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Mushroom Herb Pizza with Goat Cheese Recipe
- Prep Time: 1 hr
- Cook Time: 7 min
- Total Time: 1 hr 7 min
- Yield: 8 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom Pizza with Fresh Herbs is a delightful white pizza featuring a crispy crust topped with a blend of sautéed mixed mushrooms, fresh thyme, oregano, goat cheese, and mozzarella. The combination of earthy mushrooms and aromatic herbs paired with gooey cheeses makes for an elegant yet simple homemade pizza that’s perfect for a comforting meal.
Ingredients
Pizza Dough
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
Toppings
- 1 1/2 cups sliced mixed mushrooms (baby bella/cremini, button, shiitake, oyster)
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh oregano
- 1/4 teaspoon kosher salt, plus 1 pinch for finishing
- 1 tablespoon olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 to 2 ounces goat cheese, crumbled
- 3/4 cup shredded mozzarella cheese
- 1 to 2 tablespoons finely chopped chives
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Prepare the dough: Follow the Best Pizza Dough recipe to make and allow the dough to rest for about 45 minutes after kneading, totaling approximately 1 hour including prep.
- Preheat the oven: Place a pizza stone in the oven and preheat it to 500°F (260°C), or preheat your pizza oven accordingly.
- Sauté the mushrooms: Clean and slice the mushrooms. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms, chopped thyme and oregano, and 1/4 teaspoon kosher salt. Cook for about 5 minutes until tender, stirring occasionally. Lower heat and stir in lemon juice, then remove from heat.
- Prepare the pizza base: Dust a pizza peel with semolina flour or cornmeal to prevent sticking. Stretch the rested dough into a circle using your preferred technique and transfer it gently onto the pizza peel.
- Assemble the pizza: Brush a thin layer of olive oil onto the dough surface. Evenly spread shredded mozzarella cheese, followed by the sautéed mushrooms. Sprinkle the crumbled goat cheese on top, garnish with chopped chives and additional thyme sprigs, and finish with a pinch of kosher salt.
- Bake the pizza: Use the pizza peel to carefully slide the pizza onto the preheated pizza stone. Bake in the oven for about 5 to 7 minutes until the crust is golden and cheese is melted and lightly browned. If using a pizza oven, bake for approximately 1 minute.
- Serve: Slice the pizza and serve immediately for best flavor and texture.
Notes
- This mushroom pizza is a white pizza, meaning it doesn’t use tomato sauce but relies on cheeses, mushrooms, and fresh herbs for flavor.
- The combination of mozzarella and goat cheese offers a creamy and tangy cheese profile that complements the earthy mushrooms well.
- Using a pizza stone and proper preheating is key to achieving a crisp crust.
- Adjust herbs and cheese quantities to your taste preferences.
- For a gluten-free option, substitute the dough with a gluten-free pizza crust.
Nutrition
- Serving Size: 1 slice
- Calories: 131
- Sugar: 0.6 g
- Sodium: 182.1 mg
- Fat: 4.5 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 16.2 g
- Fiber: 2.7 g
- Protein: 8.1 g
- Cholesterol: 7.5 mg
